Veal tataki, kimchi

Ingredients

  • 500 g of almost veal

For the chili condiment

  • 250 g red jalapeño peppers
  • 5 g of salt
  • 125 g of water

For the marinade

  • 125 g soy sauce
  • 25 g of honey
  • 25 g of mirin
  • 25g dashi

For the kimchi

  • 300 g chard ribs
  • 30 g of chili condiment
  • lemon juice

Preparation

  1. Prepare the chili condiment: two weeks before, cut the ends of the chili peppers, mix them. Dissolve the salt in water.

  2. Place the chili peppers in a jar and cover them with brine. Close the jar and leave to ferment for 2 weeks.

  3. Mix the marinade ingredients. Pour over the veal and leave to marinate for 24 to 48 hours.

  4. Prepare the kimchi: wash and finely chop the chard ribs. Season them with the chili condiment, salt and lemon juice. Mix the chard a little to break the fibers. Leave to marinate for 24 to 48 hours.

  5. The same day, remove the veal from the marinade. Mark it on all sides very quickly, without cooking it through, then cut it into thin slices.

  6. At the same time, stir-fry the drained kimchi for about 3 minutes.

  7. Arrange the kimchi at the bottom of each plate, cover with the veal and sprinkle with the veal cooking juices mixed with a little marinade. Serve immediately.

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